Strawberry and custard mille-feuille


Recipe may contain gluten, milk, soy, sesame and egg.

We’ve used clever ingredients like frozen puff pastry and raspberry jam to keep this breathtaking custard dessert simple to make.

11 Ingredients

  • 410ml (1 2/3 cup) milk

  • 750ml (3 cups) thickened cream

  • 1 tbs vanilla bean paste

  • 80g caster sugar

  • 60g cornflour

  • 2 egg yolks

  • 50g unsalted butter, chopped

  • 3 sheets frozen puff pastry, just thawed

  • 150g (1 cup) pure icing sugar

  • 500g fresh strawberries, hulled, halved

  • 155g (1/2 cup) raspberry jam, warmed, strained

5 Method Steps

  • Step 1

    Bring 250ml (1 cup) milk, 250ml (1 cup) cream and 2 tsp vanilla to the boil in a saucepan over medium heat. Remove from heat. Whisk the sugar

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    (80g caster sugar), cornflour (60g cornflour), yolks (2 egg yolks) and remaining milk in a heatproof bowl until pale and creamy. Slowly pour hot milk mixture into yolk mixture, whisking constantly, until smooth. Return to pan. Whisk over medium heat for 3-5 minutes or until thickened. Remove from heat. Whisk in butter (50g unsalted butter, chopped). Transfer to a bowl. Cover surface with plastic wrap. Chill custard in fridge for 3 hours or overnight.

  • Step 2

    Preheat oven to 200°C/180°C fan forced. Place 1 pastry sheet on a baking tray lined with baking paper. Cover with another sheet of baking paper. Top with another baking tray. Weigh down with a heavy baking dish. Bake for 20-25 minutes or until pastry is golden and crisp. Lift off dish and tray. Set aside to cool completely. Use a sharp knife to trim the pastry to a 20 x 22cm rectangle. Repeat with the remaining pastry.

  • Step 3

    Use electric beaters to beat remaining cream, vanilla and 80g (1/2 cup) icing sugar in a bowl until firm peaks form. Spoon into a piping bag fitted with a plain nozzle.

  • Step 4

    In a separate bowl, use clean electric beaters, to beat custard for 1-2 minutes or until smooth. Spoon custard into a separate piping bag fitted with a plain nozzle. Combine remaining icing sugar and 2 tsp water in a bowl. Stir until smooth. Spoon into a sealable bag. Seal.

  • Step 5

    To assemble, pipe a little cream mixture in the centre of a serving plate. Top with a pastry sheet. Place strawberries (500g fresh strawberries, hulled, halved) upright, cut-side facing out, around the edge of pastry sheet, then remaining strawberries, cut-side down, over the rest of the base. Use a piping bag fitted with a large plain nozzle to pipe the cream mixture over top, filling gaps. Top with a pastry sheet. Use a piping bag fitted with a large plain nozzle to pipe peaks of custard over the pastry. Top with the final pastry sheet. Spread jam over the top. Snip 1 corner from the bag of icing. Pipe lines across the jam (155g (1/2 cup) raspberry jam, warmed, strained). Use a toothpick to drag icing through jam, at intervals lengthways and in alternate directions, to create a feathered pattern. Slice and serve.

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